Poblano peppers are a staple in Mexican cooking for good reason: their mild heat, smoky flavor, and incredible versatility make them perfect for everything from hearty soups to elegant stuffed dishes.

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Leftover rice is one ingredient I always have sitting in my fridge.

Hailee Steinfeld is "a little chaotic in the kitchen," she tells PEOPLE, "but in a fun way." "I listen to music. I taste everything as I go and I usually have a drink in hand," says the Sinners star.

Hearty and flavorful enchiladas stuffed with roasted poblano peppers, black beans, and a rich homemade sauce. 1) Roast poblanos - Char poblanos over an open flame or broil in the oven until blackened.

When the temperature dips and dinner needs to happen fast — or a bowl of comfort is in order — a pot of soup can feel like a small miracle. But just 30 minutes on the stove is all it takes to coax big ...

Shop TODAY independently determines what we cover and recommend. When you buy through our links, we earn a commission. Learn more. This is such a fun take on stuffed peppers. I love to make this on ...

Poblanos are not just another green pepper, thank you very much. They're earthy, with a touch of (flair) smokiness and a little bitterness that mellows as they cook. When you stuff them they are a ...